| 摘要 |
PURPOSE:To enable the optimum thawing of a food, by controlling the ambient temperature in a thawing chamber according to the rate of temperature change of the surface of the food to be thawed and finishing the thawing operation when the difference between the surface temperature and the core temperature of the food reaches a prescribed level. CONSTITUTION:In the thawing of a food to be thawed (e.g. animal meat, fish meat, etc.), the rate of surface temperature variation is calculated by sampling the surface temperature of the food to be thawed and the temperature in the thawing chamber is controlled in a manner to keep the above surface temperature to -1+ or -0.5 deg.C. The thawing operation is finished when the difference between the surface temperature and the core temperature of the food reaches 1+ or -0.5 deg.C. The humidity in the chamber is maintained to >=75% during the thawing operation. The thawing time can be shortened compared with conventional process and a thawed food having excellent quality can be produced preventing the uneven thawing. The flow-out of drip from the food can be prevented to prevent the weight reduction, discoloration, degradation and deformation of the food. A thawed food having high quality can be produced by this process.
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